Study On The Dynamic Changes Of Physicochemical Indexes And Antioxidant Activities Of Wine During Storage

Wine contains a variety of nutrition and health factors, such as polyphenols(especially resveratrol), sugars, acids, minerals, essential amino acids and many kinds of vitamins. Drinking wine moderately can enhance body blood circulation, reduce cholesterol levels and promote the metabolism, and also can stimulate the function of liver and delay aging, prevent keratitis, scurvy, anemia and strengthen the digestive function. It is beneficial to relieve the disorder of the heart.In this paper,The physicochemical indexes and antioxidant activity of opend wine during short-term storage and the unopened wine during long-term storage. The main findings are as follows:1. The dynamic change of the contents of polysaccharide, polyphenol and tartaric acid and the antioxidant activity of the Huaxia treasure dry red wine(sample 1), Zixuan dry red wine(sample 2) and Mogao dry red wine(sample 3) was determined in natural light at room temperature, ambient light shading and low temperature conditions. The results showed that the contents of the these components were different in the three kinds of wine,and the changes of antioxidant activity,the contents of tartaric acid, polysaccharide and total phenol were most significant in sample 3 during storage,so the sample 3 was regarded as the experimental material.2. The dynamic change of the main physicochemical index(polysaccharide, total phenol, tartaric acid, p H value, total acid and chroma), main aroma compounds(n-pro pyl alcohol, isobutanol,isoamyl alcohol, beta phenylethyl alcohol, ethyl acetate and ethy-l lactate),antioxidant activity and correlation of physical and chemical factors and antioxidant activity was determined in opened Mogao dry red wine which was storaged in natural light at room temperature, ambient light shading and low temperature during storage.The results showed that the contents of polysaccharide and chroma had a rising trend, the total phenolic content, tartaric acid content, the main aroma compounds and the antioxidant activity had a downward trend, p H value and total acid content bas-ically unchanged in the three storage conditions.There was a significant negative corre-lation between the content of tartaric acid and polysaccharide,the content of tartaric acid and chroma,the content of polysaccharide and total phenolic,the content of total ph-enolic and chroma, the content of total phenolic and EC50.There was a significant pos-itive correlation between the content of tartaric acid and total phenolic, the content of polysaccharide and chroma, the content of polysaccharide and EC50, chroma and EC50.And there was no correlation among others.The dynamic change trend of the main ph ysicochemical indexes and antioxidant activity can be slowed down in the low temper ature condition, which is beneficial to keep the nutritive value of opened wine.3. The dynamic change of the main physicochemical index,antioxidant activity and correlation of physical and chemical factors and antioxidant activity was determined in unopened Mogao dry red wine during storage. The results showed that the chroma,the contents of polysaccharide and total acid were increased, the contents of tartaric acid and polyphenol, the p H value and antioxidant activity reduced. It had significant negative correlation between tartaric acid and the content of polysaccharide, the content of tartaric acid and chroma, the content of tartaric acid and total acid, the content of polysaccharide and total phenol, the content of total phenol and chroma, the content of total phenolic and total acid, the content of total phenolic and EC50, p H and total acid, p H and EC50.There was a significant positive correlation between tartaric acid and the content of total phenolic, the content of polysaccharide and chroma, the content of polysaccharide and total acid, the content of polysaccharide and EC50, chroma and total acid, chroma and EC50.And there was no correlation among others under the three storage conditions. The dynamic changes of the main physicochemical indexes and antioxidant activities can be slowed down in the low temperature condition, which is beneficial to keep the edible quality of unopened wine.